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Found 2 results

  1. Spent yesterday morning at hospital with wife going through some appointments she had....essentially followup and plans moving forward. It was a good and provided insight. Home by early afternoon without much of a plan for dinner. Figured I'd do some lunch-type eats that could be had for dinner or work lunches. Also had some peaches that needed something done with them..... Onions, peppers and garlic. Johnsonville brats & a pair of dark beers. I think I could eat wings 3 times a week. Oh, wait....I do, lol. A thin mayo slather on the wings and then a good amount of each of these rubs worked in. Wife called and requested a salad....so chicken breast were thrown on, too. Grilled boneless chicken breast....versatile cut useful in many types of meals. Wings had a really nice & crispy bite when taken off the grill. I hit them with the same vinegar finishing sauce I use on pulled pork. Darkened them up some, but the flavor was much to the liking of my son and I. Really complimented the spicy rubs underneath. The onions & peppers made for a great topping for the brats. I wasn't working with a recipe for the peach pie.....just did a few things that turned out much to everyone's liking. Lime zest & lime juice from one lime. Some honey. Apple juice over them and up to a boil and instantly back down to a simmer. Forgot to take pics of next step. I'd allowed two packages of cream cheese to soften and stirred in 2 tbsp sugar into the cream cheese. Stirred vigorously and then placed in the bottom of a pie shell and then covered with the drained peaches. Covered with another pie crust and brushed on melted butter and hit the top with a small amount of turbinado sugar. Cut a few vent slits. 350 degrees until browned to my liking. Son wouldn't allow it to cool before demanding to dig in, lol. Did a poor job on the slicing. Thanks for looking. It was a great meal to end the important day with.
  2. Since I have so many images, this is Part 1 of 2: Tonight's cook went MUCH better. Although there is one funny little bit of information that I'm going to wind up posting under another thread. Stay tuned. These are the shells that I was originally going to have with the overcooked sauce from last night. I took what was left of that salvaged sauce, made a fresh batch of my traditional sauce, and added in the leftovers. A whirl with a stick blender and I had a nice chunky mixture for tonight. (And yes I made the fresh batch in the dutch oven which did, indeed come clean!) Mr Grill joined me tonight for prepping the grill. He was excited to see the new grill riser in action for the very first time. He quickly reviewed the outside of the grill and found everything ship shape He took a quick look inside to check out the tomato sauce. I think I got a thumbs up! He stayed out of the way during the assembly process as cheese, sauce, and shells were flying! But he was definitely there to inspect the dish before it went onto the grill. The filling was homemade ricotta, garlic, spinach, a couple of eggs, and some grated parm. Topped with more sauce, some fresh mozzarella, and a little more parm. (No such thing as too much cheese!) Oh, and I used some of the fresh basil from the garden in the filling, too: There is also a peach pie, based loosely on John's Cast Iron Apple Pie recipe and made in the 6" skillet. (Better for my diet to have less pie around!) I'm pretty sure Mr. Grill approved of the pie, too! Both went on the grill at the same time - right around 375°. Mr. Grill helped me reset the vent (he pointed out that it was really hot and he'd rather not stand there much longer!) and we waited for an hour. To be continued ....
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